Turkey Frittata Rachael Ray |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I can't even leave Rachaels recipes alone, gotta add to everything. Ingredients:
2 t. extra-virgin olive oil |
1 yellow pepper, medium dice |
6 scallions, chopped |
2 med tomatoes, seeded and diced |
3 c. leftover turkey, shredded |
salt and fresh ground black pepper |
12 eggs |
1/4 c. heavy cream |
1 1/2 c. cheddar cheese shredded |
my additions |
garlic pepper to taste |
2 jalapeno peppers, minced |
1 can sliced olives |
1 c. sliced mushrooms |
Directions:
1. Pre-heat the broiler to high but keep the rack on the lowest rung.
2. Place a med-sized skillet with an oven-safe handle over medhigh heat and add EVOO.
3. Once oil is hot, add the yellow pepper, jalapeno, mushrooms and scallions, and cook for about 2-3 min. Add the tomatoes, turkey, olives, and garlic pepper.
4. Whisk together the eggs and heavy cream in a large measuring cup or bowl and pour over the veggies and turkey.
5. Using an offset spatula, stir the egg until the mixture starts to set - the eggs should look lumpy and runny at the same time. Pop the skillet into the broiler and cook until firm, about 4-5 min.
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